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Volatile profile and microbiological characterization of hollow defect in dry-cured ham

✍ Scribed by E. Fulladosa; M. Garriga; B. Martín; M.D. Guàrdia; J.A. García-Regueiro; J. Arnau

Book ID
116738098
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
358 KB
Volume
86
Category
Article
ISSN
0309-1740

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## Abstract The volatile compounds profile is an important feature for the characterization of dry‐cured hams. Some minor typical Italian products, such as ‘Toscano’ ham, have been poorly studied in regards to their composition of volatile compounds. In this article, we studied the evolution of the